Napoleon Torte

Name: Napoleon Torte
Ingredients: Basic Torte Layers; 1 pkg (6-serving size) vanilla pudding (not instant); 2⅓ cups milk (1%); 1 cup chilled whipping cream (or 1 envelope dessert topping plus ½ cup cold milk); 1 cup chilled whipping cream (or 1 envelope dessert topping plus ½ cup cold milk); 1 cup chilled whipping cream (or 1 envelope dessert topping plus ½ cup cold milk); brown sugar, for garnish

Preparation info

Yield:
10
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

Basic Torte Layers
1 pkg (6-serving size) vanilla pudding (not instant)
2⅓

Cake
Vegetarian
Low carb
Keto
Very low sodium
Low sodium

Method

Prepare Basic Torte Layers as directed.

Cook pudding according to package directions, using 2⅓ cups milk. Cover surface of cooked pudding with waxed paper; refrigerate until completely cold.

Steel Blade: Place a thick book under processor base so machine is tipped forward. Do not insert pusher in feed tube. Process whipping cream until s